Artichoke Recipe

Prepare the artichokes: Rinse each artichoke under cold water. Trim the stem so the artichoke sits flat (leave about 1/2 inch). Using kitchen shears, snip the sharp tips off the outer leaves. With a sharp knife, cut about 1 inch off the top of each artichoke to remove the pointed tips.

Prevent browning: Rub the cut surfaces with the halved lemon and set the rubbed lemon half into the steaming water to keep it aromatic.

Steam the artichokes: In a large pot fitted with a steamer basket, bring 8 cups water, the lemon half, and 1 tablespoon kosher salt to a simmer. Place artichokes stem-side up in the basket. Cover and steam over medium-low heat until the outer leaves pull away easily and a knife inserted at the base goes in with little resistance, about 25–35 minutes depending on size. Drain upside down to remove excess water and cool until you can handle them (10–15 minutes).

Core the center: Using a spoon, remove the fuzzy choke from the center of each artichoke and scoop out any small inner leaves to create a cavity for the filling. Be careful to leave a rim of leaves intact; you want a cup-like well in the center.

Make the mascarpone filling: In a medium bowl, combine 1 cup mascarpone, 1 tablespoon grated Parmesan, 1 teaspoon minced garlic, 2 tablespoons chopped parsley, 1 teaspoon lemon zest, 1 teaspoon salt and 1 teaspoon black pepper. Stir until smooth and homogeneous. Taste and adjust salt or lemon if needed.

Fill the artichokes: Using a small spoon or piping bag, spoon the mascarpone mixture into the cavity of each steamed artichoke, pressing gently so the filling nestles between inner leaves and fills the center cup. Use all filling evenly across 4 artichokes.

Wrap with prosciutto: Tear or slice 8 prosciutto slices in half lengthwise if needed. Wrap 2 halves (or 1 whole slice) around each filled artichoke, overlapping slightly to cover the exterior and secure the filling. The prosciutto should lightly hug the artichoke; it will crisp slightly when warmed.

Sear and finish: Heat 2 tablespoons olive oil in a large skillet over medium heat. Place wrapped artichokes seam-side down and cook 2–3 minutes to lightly brown and crisp the prosciutto. Carefully turn to brown other sides for another 2–3 minutes. Remove from heat.

Optional oven finish: For more even warming and a slightly melted filling, transfer seared artichokes to a 375°F (190°C) oven-safe dish and bake 6–8 minutes, just until mascarpone warms through and prosciutto is slightly crisped. Remove and let rest 2 minutes.

Season: Finish with a light grind of freshly ground black pepper to taste before plating.

Sweat shallot: In a small saucepan over medium heat, add 1 tablespoon minced shallot and 1 tablespoon white wine with a teaspoon of olive oil (use some of the 2 tbs from pan if desired). Cook, stirring, until shallot is translucent, about 1–2 minutes.

Deglaze and reduce: Add 1 cup fresh orange juice, 1 tablespoon orange zest and 1 cup stock. Increase heat to medium-high and bring to a gentle boil. Reduce the liquid by about one-third, simmering 6–8 minutes, until slightly thickened and concentrated.

Finish the sauce: Lower heat to low. Whisk in 1 teaspoon honey, 1 teaspoon white wine vinegar and 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk in 2 tablespoons cold butter, one cube at a time, to emulsify and finish the sauce with a glossy texture. Taste and adjust seasoning.

Optional thickening: If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk slurry into the simmering sauce and cook 1 minute until it thickens. Remove from heat and keep warm.

Plate: Spoon a generous pool (about 2–3 tablespoons) of the warm orange sauce onto each plate. Place a wrapped, filled artichoke on top of the sauce.